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Secret of cooking thick steak:6 i6 D" ^: ~9 [/ M% D5 F
3 ~8 f8 c* x, X
Make sure you have lots of oil (olive oil better) and the pan is thoroughly hot. Dried the steak with towel, seasoned with a bit of salt and pepper...turn the heat to high....fried the steak on one side for about a min...flip to the other side and do the same. By now you should have the two sides 'caramelized', meaning the 'crust' is now burned. TURN THE HEAT DOWN TO LOW-MED or LOW...keep flipping from time to time...cooking time varies (depending on the thickness).
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9 s. J4 d6 j3 w2 `* {% fOne thing not to do: NEVER PRESS THE STEAK with your ANYTHING...THE JUICES WILL COME OUT!!!!!
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! r0 {2 X2 {  W# {8 ?: QI don't like the add on sauce...simple steak with marsh potato is the best.

Secret of cooking thick steak:, d: c; j3 U9 A( W  T$ P

! h0 Z4 M4 C: E8 b# W  L' ?0 sMake sure you have lots of oil (olive oil better) and the pan is thoroughly hot. Dried the steak with towel, seasoned with a bit of salt and pepper...turn the heat to high....fried the steak on one side for about a min...flip to the other side and do the same. By now you should have the two sides 'caramelized', meaning the 'crust' is now burned. TURN THE HEAT DOWN TO LOW-MED or LOW...keep flipping from time to time...cooking time varies (depending on the thickness).( b# Y& a+ }% f0 H* m4 ~/ H4 ~; }

6 Q0 l9 {3 H8 r9 YOne thing not to do: NEVER PRESS THE STEAK with your ANYTHING...THE JUICES WILL COME OUT!!!!!
5 e+ Q( \' I' A6 F) K
5 q! q9 Z; D. q2 X( `I don't like the add on sauce...simple steak with marsh potato is the best.

15 min Easy Lemon Chicken Wings

Ingredients: Chicken 'middle' Wings (10 pieces); 3 soup spoons of brown sugar and 4 to 5 slices of lemon.' L9 [! t; W! i. `( a

. E8 j/ M" N0 C9 q1)Take the wings out from fridge. Wash and dry them. Room temperature. Little salt on wings.& R: Z) q! r" I+ o! N3 X
2)Heat pan, pour oil, fried the wings until 90% done.  f/ Z0 ]6 t( [5 A
3)Put lemon slices, sugar and 1/2 of hot water to pan. Stir for a minute and put the lid on for 6-10 minutes (or the water turns into sauce)9 a6 m  ?+ E% c0 R

; j3 S$ X; ^+ B" f# A' ~2 v: n* gDone....

Thanks for the recipie....you can actually post it here (just up stairs)- d$ e8 @; d8 c# c+ [& z) A
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【飲食天地】交流烹調技巧 發表食府品評 肯分享實加分

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